TOMATO GALETTE
Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.
Provided by Andy Baraghani
Categories Bon Appétit Lunch Brunch Tart Pastry Tomato Summer Bake Cheese Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse 2 cups flour and 1 1/4 tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
- Preheat oven to 400°F. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
- Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
- Bake galette, rotating once, until crust is golden brown and cooked through, 55-65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
- Do Ahead: Dough can be made 2 days ahead. Keep chilled.
SWEET CORN & TOMATO GALETTE
Fresh sweet corn and heirloom tomatoes married with a crispy galette make a midsummer day dream come true.
Provided by Food.com
Categories Tarts
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the filling/topping:.
- melt butter on a hot pan.
- add sweet corn and thyme; carmelize and set aside.
- slice heirloom tomatoes (use various sizes and colors and shapes for a distinct look).
- To make the galette dough:.
- combine flour, cornmeal, salt and pepper into a food processor; pulse until combined.
- then add cold, cubed butter, cold water, and egg yolk; pulse again.
- remove and form into a a ball; cover with plastic wrap, and chill for one hour.
- To assemble:.
- toss some flour on the surface, place down chilled dough and then pound and roll out until it's the size of a medium pizza (approx 12 1/2").
- scoop down ricotta cheese and spread; leaving approx 2" border.
- top with the carmelized sweet corn.
- and then top with slices of heirloom tomatoes, sprinkle more sweet corn and thyme.
- fold dough.
- brush on egg wash around the edges.
- bake 375F for 45mins.
- garnish with fresh thyme.
Nutrition Facts : Calories 445.3, Fat 30.7, SaturatedFat 18.7, Cholesterol 108.9, Sodium 453.5, Carbohydrate 36.3, Fiber 3.3, Sugar 3, Protein 9
HEIRLOOM TOMATO GALETTE WITH PECORINO
I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. -Jessica Chang, Playa Vista, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours., Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes., Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet., Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.
Nutrition Facts : Calories 317 calories, Fat 23g fat (15g saturated fat), Cholesterol 68mg cholesterol, Sodium 559mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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